Archive for the ‘Soy’ Category

Spring Sunshine Breakfast Couscous

NOTES: This recipe is extremely low fat – couscous itself contains almost no fat and no saturated fat so the only fat comes from the soymilk. To make this recipe completely fat free, soymilk can be replaced with apple juice, however, this reduces the other nutrients etc like calcium.

Helen’s Extraordinary Tofu Spinach Dip

Just wanted to share a recipe I made up to take the place of regular spinach dip. It really is good. You’ll never even know it is healthy!

Bryanna’s Mushroom-Tofu Pate

This is so easy and very delicious. It firms up enough to unmold. This is always a hit at parties and potlucks. (You can easily double the recipe.)

Tofu Dips

Hints: For a spicy dip, use Taco Seasoning Mix made by Bearitos or Hain. For a delicious French Onion Dip, use the one made by Simply Organic. Simply Organic makes a delicious Dill Dip also, as well as several others, including a Southwest Taco. Other packaged mixes may be available in your local natural food stores. Read the labels carefully for healthy ingredients with no added oils or animal products.

Vegetable Sushi Rolls

Make delicious sushi easily using your choice of healthy ingredients!

Spring Rolls

These light, uncooked rolls are the perfect start to any Asian meal. They’re very easy to make, and you can vary the filling ingredients to suit your taste–and your creativity! Serve them with Peanut Sauce, as shown, or with Soy Orange Sauce.

Baked Tofu

I use this tofu recipe for adding to stir-fries, rolling up in sushi, and serving with gravy on Thanksgiving. It’s a great, easy all-around tofu recipe that even kids love (my daughter snacks on cubes of baked tofu).

Pumpkin Tofu Pie

Here is a recipe I found on vegweb posted by “mary.” I have not tried it, but it got good reviews.

Miso Soup with Tofu and Baby Spinach

from VeganCooking

Thai-Style Coconut Soup

Adapted by SusanV from a recipe at Vegancooking

Southwestern Bean Soup

I got this recipe from a friend I met at Weight Watchers. It’s easy to make (basically just opening cans!) and tastes really good. Nice and warming on these cold winter days. It does make quite a bit though – I ate it practically every day for a week – so unless your family will eat it too, you might want to freeze some of it. There are 1 1/2 points per cup serving. –Miriam

No-Pasta Eggplant Lasagna

Using eggplant instead of lasagna noodles makes this normally rich dish light and healthy–but still great tasting! Perfect for the Fuhrman Eat to Live program.

Buddha’s Delight with Tofu, Broccoli, and Water Chestnuts

This delicious stir-fry is packed with vegetables and flavor.

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